Aubergines in garlic, tomato sauce

This is truely a traditional Zakynthian dish. Although there are many different versions on how to add the aubergines/eggplants to the dish, some fry them others bake them in the oven, I perfer to cook them in a saucepan and you won’t be disappointed with the results. The key ingredients have to be as fresh as can be. We usually pick them straight from our garden in the morning ready for serving at lunchtime. Don’t forget our main meal is at lunchtime not in the evening.
Μελιτζάνες σκορδοστούμπι
What you need:-
5 elongated aubergines/eggplants
5 ripe tomatoes peferably ‘bournela’
1 heaped tblspoon of tomato paste
6 garlic cloves or more
½ cup of Zakynthian olive oil (Agουrelaio) Extra Extra Virgin.
some vinegar.
salt
oregano
How to make:-
Wash and clean aubergines/eggplants.
Cut into thick slices length wise.
Put them in a colander, salt them and let them stand there until you prepare the sauce.
Peel the tomatoes, and chop into large peices.
Crush the garlic with a little salt and a little vinegar, we use a motar to do this.
In a saucepan add the Zakynthian olive oil and heat.
Add the garlic, stirring for 1-2 minutes, to release the aroma.
Add the tomatoes, oregano, tomato paste and 1 cup of water and cook over medium heat for 20 minutes, with the lid on saucepan
Check periodically if it needs water.
After 20 minutes, rinse the aubergines/eggplant and add them to the sauce mixture.
Cook another 20 minutes or until the aubergines are ready. Do not stirr just simply shake the pot. At this stage before you turn off the saucepan from the heat, we usually add a little Zakynthian local cheese called ‘lathotiri’ or feta cheese, to add extra flavour…